• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Coquille Lindey

  • Recipe Submitted by on

Category: Appetizers, Seafood

 Ingredients List

  • 2 ea 1-lb Eggplants 1 ea Egg 5 ea French bread, medium
  • slices 2 tb Butter 4 tb Butter 2 tb Minced onion 2 md Onions,
  • chopped 2 tb Flour 6 ea Scallions or green onions 1/2 c
  • Scalded milk Chopped 1 ds White pepper 3/4 lb
  • Shrimp
  • 1 ds Nutmeg
  • Boil eggplant until tender, approximately 30 minutes. Peel; cut in half;
  • remove seeds and chop finely. Wet bread; let stand. Saute both kinds of
  • onions in butter until clear. Add chopped raw shrimp and simmer about 10
  • minutes. Squeeze moisture out of bread and chop. Add bread to shrimp
  • mixture and cook a few minutes. Add chopped eggplant, salt and pepper to
  • taste, and 1 slightly beaten egg. Prepare sauce by cooking onion in butter
  • until soft. Blend in flour. Add milk. Stir till thick. Remove from heat.
  • Add seasoning. Blend sauce into shrimp-eggplant mixture. Spoon into shell
  • and bake at 350 F until lightly brown. Sprinkle with parsley.


Recipe via Meal-Master (tm) v8.05

Title: Coquille of Lobster Savannah
Categories: None
Yield: 4 Servings

2 oz Butter
2 c Mushrooms sliced
1 c Bell peppers diced
1 tb Spanish paprika
1 1/2 c Sherry
1 ds Salt to taste
1 ds Black pepper to taste
4 c Locke-Ober Cream Sauce
See Recipe
1/2 c Pimientos diced
4 3-pound
4 ts Parmesan cheese grated
Lobsters boiled and

This recipe is very similar to "Baked Lobster Savannah," but varies in the
presentation, and thus is entered as a separate recipe.

NOTE: If you are using lobsters smaller than three pounds each, you will
need enough smaller lobsters to produce a total of about 8 cups of meat
after boiling and cooling.

STEP ONE: The Sauce Heat butter to melting point in a large saucepan, add
mushrooms and green pepper. Cook until tender. Add paprika and stir in
sherry. Cook until liquid is reduced by half. Salt and pepper to taste; add
cream sauce (see recipe for "Locke-Ober Cream Sauce" included in this
cookbook) and pimientos and blend well. Bring to a simmer.

STEP TWO: The Lobster This can be done while vegetables are cooking.
Remove claws and knuckles from lobster. Hold lobster with its top side up.
With kitchen shears, cut an oval opening in top of shell from tip of tail
to base of head. Remove meat from body, claws, and knuckles. Cut in a large
dice. CHEF'S NOTE: Discard intestinal vein and stomacha hard sac near the
headbefore dicing.

STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide
mixture evenly and spoon mixture in scallop shells or ovenproof dishes with
a piping of Duchess potatoes around the edge. Dust with grated parmesan
cheese and brown in a 375-degree F oven for 15 minutes. Serve.

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